February 16, 2012

Roasted Root Vegetables

So, I can cross off another delicious dish off my list... Roasted Root Vegetables.

Super easy, not so quick, but scrumptious and worth the wait.  I made this for Thanksgiving and it's a great alternative to traditional yam dishes around the holidays.  

Perfect comfort food - sweet, savory, and melt in your mouth veggies.  I usually serve this as a side for Thanksgiving or Christmas dinners, or to a lentil loaf, meatless balls, etc.  But I couldn't wait for a Thanksgiving day feast to unleash this recipe. 
Now it's not entirely a meal by itself, but a great side over quinoa with some broccoli.  At least that's how I made it a meal.  A yummy, yummy meal.

Love and Kale,

Roasted Root Vegetables

Servings: about 6-8
Print here.

  • 1 1/4 lbs parsnips, peeled and sliced
  • 1 1/4 lbs carrots, peeled and sliced
  • 2 medium sweet potatoes, peeled and chopped
  • 1 medium russet potato, peeled and chopped
  • 5 cloves garlic, minced
  • 1 small red onion, sliced
  • 1/4 cup olive oil
  • 1/2 cup honey
  • 2 tbsp sherry vinegar (optional)
  • 6 thyme sprigs
  • 1 tbsp rosemary
  • Salt & pepper to taste
  1. Preheat oven to 425.
  2. In a large bowl, toss the veggies (all cut to about the same size so they cook evenly) with the oil, honey and herbs.  Season with salt and pepper.
  3. Place veggies in a large, rimmed baking sheet or pan, cover, and roast for 40 minutes, shifting the pan once, until the veggies are tender.
  4. Remove foil, stir, and roast 10 min longer, until glazed.
  5. Stir in the vinegar (if using) and serve right away. ENJOY!
Ingredients - just peel and chop!

The amazing Quinoa

Toss the veggies with the honey, oil, and herbs

Roasting.......the waiting is the hardest part...

Finally done!
Roasted Root Veggies over Quinoa - yumminess


  1. This is so flavorful and colorful and loaded with anti-oxidants!!!